Upload
others
View
4
Download
0
Embed Size (px)
Citation preview
Online processing technologies predicting
carcase yield and meat quality traits
What are the implications for producers?
Edwina Toohey, NSWDPI, Beef Development Officer
Graham Centre Beef Forum 15th August 2014
Current Practice
Cattle are generally sold either on Liveweight (e.g. through
saleyards, paddock sales, AuctionsPlus) OR by Carcase
Weight (e.g. over the hook sales)
Cattle sold on liveweight
The price paid for animals sold on liveweight is derived from a predetermined c/kg rate.
This rate is based on the buyer’s subjective judgement on traits that are exhibited in the live animal such as;
– Frame
– Muscling/shape
– Age
– Estimated weight
– Estimated fatness
– Sex
– Breed
Key sites for assessing live cattle (Source; NSW DPI, 2007)
Cattle sold on Carcase Weight The price paid for animals that are sold on carcase weight is determined by
price grids.
Cattle price grids have various rates (c/kg) depending on;
– Grade (vealer, yearling – heifer/steer, grown steer, cow, bull, MSA yearling - heifer/steer)
– Dentition
– Butt score (subjective)
– Fat (objective - fat depth P8 site mm)
– Carcase weight (objective).
Moral to the Story!
Although MSA product does factor in some quality
traits and premium prices are paid for meeting
specifications.
How will we sell in the future?
Value based marketing (VBM) is where a producer is paid on the inherent value (including quality and quantity traits) of the product to the buyer and the end user.
This method provides clear feedback from the customer (processor) to the producer and has pricing systems that support these signals.
The question is…. Will this be the future? And How will we achieve this as an industry?
USE of VBM
The use of VBM is limited in Australia, especially when it comes to meat quality characteristics.
Why??
Currently no non destructive measure that can differentiate traits such as tenderness, only indicators, (i.e. pH and marble score).
There is a lack of objective tools available for processors or adopted to measure quality traits.
Lloyd Machine used to objectively measure meat tenderness
Research
There has been extensive research over decades in Australia and around the world into the development of online measures to predict beef carcase quality and yield characteristics
Research into online measure technology has largely been driven by;
– The need to satisfy consumer demand
– Provide more accurate feedback to
producers
– Potentially reduce labour requirements
at the processing level.
What is an online measure?
It is a technology designed to capture carcase
yield and/or meat quality traits at production speed,
either on the kill floor or in the chiller.
Online technologies must be…
Fast
Non-destructive
Non-invasive (preferably)
Accurate
Cost-effective
Ideally have multiple uses (i.e. be able to predict more then one characteristic)
Comply with hygiene standards
Ideal to integrate with quality programs MSA
Types of Online Measures
Video Image analysis – Beef Carcass
Lean Meat Yield%
Saleable Meat Yield %
Fat Colour
Video Image analysis – Beef Chiller
Marbling
Meat colour
Fat colour
EMA
Rib fat depth
Saleable Meat Yield %
Lean Meat Yield%
Spectroscopic methods - Hennessy
Grading probe
Fat depth P8 site
Yield predictions
Meat colour
Spectroscopic methods Near infrared (NIR)
Shear force (tenderness)
Water Holding Capacity
pH
Meat Colour
Sensory traits
Marbling
Spectroscopic methods- Raman
Tenderness
Juiciness
Cooking loss
Fatty acids
Mechanical probes
AUS-Meat Sheep Probe
Measures fat depth at 12th rib
Other Technologies
Nuclear magnetic resonance spectroscopy (NRM)
(tenderness, pH – limited R&D in beef, expensive, requires special
shielding)
Bioelectrical impedance (pH, Fat content, Ageing, Tenderness, Muscle mass)
X-ray methods (computed tomography (CT), Dual
X-ray absorptiometry) (Fat, Muscle, Bone, IMF% CT only- no work on whole beef carcases)
Other Current Research
Dr Malcolm McPhee and his team at NSW DPI and UTS are investigating the use of 3D camera technology to objectively measure:
Live cattle:
– Hip height
– Muscle score
– P8 fat
– Retail Beef Yield
Carcasses:
– Retail Beef Yield
My Current area of work
Objective: Is to gain an understanding of processors
perspective on the value of online measures
technology.
This is been achieved through a strategic survey
tailored to beef, sheep and goat abattoirs.
So what will the outcomes be???
3 Key outcomes
1. Identify any barriers to the successful adoption of
current online carcase measures available.
2. Identify any barriers to the successful adoption of
future online carcase measures available.
3. Develop strategic recommendations based on
information collected to increase the adoption rate
of online measures.
What does this mean for producers?
Big picture - Increase productivity and
profitability
How???
Through the increased feedback to
producers on important meat quality and
yield traits.
This will enable producers to….
Make more educated decisions on breeding programs.
Better meet market specifications.
Gain the opportunity to implement value based marketing systems based on objective measures rather than subjective measures.
Be rewarded for producing higher quality product.
OVERALL
Increase the demand in beef supply through
greater consumer satisfaction by better meeting
consumer demands on product quality.
Take home messages
Online measurement technologies can be used as a tool to better meet market specifications and hence customer satisfaction.
Producers could be rewarded more accurately for producing higher quality product.
Development of these online technologies is ongoing, but in order for them to be successful, improved adoption strategies are required.
THANK YOU